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Ginger + Miso glazed Salmon with cold Soba Noodle Salad

Ginger + Miso glazed Salmon with cold Soba Noodle Salad

As we move into the warmer months it’s nice to start making and serving dishes that aren’t piping hot. The Japanese are masters of this tradition and add a balance of flavour that boosts a dish even though it is served cold.

Serving the vegetables raw in the salad means this dish is also very nutritious. The quantity of ginger used in this is really invigorating and will really benefit those who get those typical cold-like symptoms when the seasons change from spring to summer. Although there are a lot of ingredients in this recipe, once you have them in your pantry they form the base of many other traditional Asian-themed dishes you can make throughout summer.

Ingredients

For the salmon

  • Enough salmon fillets for those eating (for this recipe, the quantities below are for 4-6)
  • 1 thumb of ginger, julienned
  • 2 tablespoons brown sugar
  • 2 teaspoons sesame oil
  • 3 tablespoons soy sauce
  • 3 tablespoon miso paste
  • 2 tablespoons honey
  • 2 tablespoons of either apple cider vinegar, mirin or rice wine vinegar

For the soba noodles

  • Approx. 400-500gms soba noodles (look on the pack), cooked and rinsed in cold water
  • 1 thumb grated ginger
  • 1 glove garlic very finely chopped
  • 3  tablespoons soy sauce
  • 3 tablespoons of either apple cider vinegar, mirin or rice wine vinegar (whatever you used for the salmon)
  • 2 teaspoons sesame oil
  • 4 cups shredded cabbage (your choice but purple cabbage works well)
  • 3 cups mung bean sprouts
  • 6 green onions finely sliced (some reserved for serving)
  • 2 capsicums finely sliced
  • 2 tablespoons sesame seeds (toasted or not, it’s your choice)

Method

  1. Start by making your salmon glaze and your soba noodle dressing. For the glaze, combine all the ingredients besides the salmon in a bowl and mix to combine. For the dressing, combine all the ingredients except the noodles, vegetables and sesame seeds and stir to combine. Set these aside as the final dish comes together quickly.
  2. Set a pan to medium high heat, wait a few minutes for the pan to reach a good temperature. Meanwhile season your salmon fillets with salt, then splash some olive oil in the pan and sear the fillets, about 2-3 minutes on each side. Then reduce the heat to medium and start applying the glaze and sauté the fillets, turning every 30 seconds and reapplying glaze as needed, until they are golden and caramelised (about 2 minutes total).
  3. Combine your noodles, vegetables and dressing and mix well. Serve a portion of the soba noodles along side the salmon and garnish with the sesame seeds and reserved green onion.

Now enjoy a light, fresh and relatively easy to make summer meal!

 
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